How to Make Blackberry Jelly

Blackberries are ready to harvest in early summer, but have a short growing season. The following recipe yields between 8 and 9 eight-ounce jars.

Difficulty:

Easy

Instructions

Things You'll Need

• Canning Jars
• Canning jars
• Lids
• Rings
• Pans
• Jelly bags
• Bowls
• Spoon Or Whisk
• Kettles
• Pectin
• Sugars For Fruit Filling
• Damp Cloths
• Damp cloths
• labels

1. Examine jars for cracks and nicks.

2. Wash jars and leave in warm dishwasher or hot water until ready to use.

3. Wash ripe berries, removing stems and caps.

4. Place in jelly bag and squeeze juice from berries into bowl.

5. Pour juice into kettle - about 4 cups.

6. Add sugar.

7. Cook on high heat, stirring constantly until rolling boil.

8. Add pectin, then heat to rolling boil again.

9. Boil for 1 minute or until jelly slides from spoon in a sheet.

10. Remove from heat, skim foam from top.

11. Pour into warm jars leaving 1/8-inch head space at top.

12. Wipe top of jar with clean, damp cloth.

13. Place vacuum seal lids and rings on jars.

14. Invert jar for a few seconds.

15. Label, cool, test seal and store.

Tips & Warnings

• Drop 1 tbsp. of butter into boiling jelly mixture to reduce amount of foam on top of jelly.